Food Freezing and Refrigeration Principles and Technology

Author: Xie Jing
Publisher:
Publish Date: 2005-04-01
Features: This book is divided into two parts: Food Refrigeration Principles and Refrigeration Technology. The Food Refrigeration Principles section introduces the theoretical and fundamental knowledge of refrigeration, the basic principles of refrigeration technology, and the main and auxiliary equipment of refrigeration systems. The Refrigeration Technology section explores the application of refrigeration in the food industry, which is one of the earliest and most widely used refrigeration applications, including food cold processing, cold storage facilities, refrigerated transportation and cabinets, and industrial ice production in various links of the food cold chain. This book can serve as a textbook or reference for students majoring in Food Science and Engineering, Refrigeration and Low Temperature Engineering, Agricultural Product Processing and Storage, and other related fields. It aims to broaden students' professional knowledge, enhance their practical application skills, and thereby strengthen their employability. Additionally, it can be used as a reference for engineering technicians in related fields.